Ingredients with Measurements:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 can diced tomatoes, undrained
- 2 medium potatoes, peeled and diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic, paprika, caraway seeds, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
3. Add the tomato paste and stir to combine. Pour in the beef broth and diced tomatoes with their juice. Bring the mixture to a simmer.
4. Add the browned beef cubes back to the pot, along with the diced potatoes and diced bell peppers. Cover the pot and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
5. If desired, use an immersion blender to blend some of the soup until it reaches your desired consistency.
6. Stir in the sour cream and chopped parsley. Taste and adjust seasoning as needed.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer over medium-low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 19g
Protein: 32g
Sodium: 1,200mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or lamb.
- Vegetable oil can be substituted with olive oil or canola oil.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add 1 cup of cooked noodles or rice to the soup for a heartier meal.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
Tips and tricks:
- For a thicker soup, add an extra tablespoon of tomato paste.
- If the soup is too spicy, add more sour cream to cool it down.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley
- Sour cream
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad with vinaigrette dressing
- White wine
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
- If the beef is tough, simmer the soup for an additional 30 minutes to an hour until the beef is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Goulash is a traditional Hungarian stew made with beef, onions, and paprika. It was originally a dish of Hungarian shepherds, who would cook it in a cast-iron pot over an open fire.
Flavor profiles:
This soup is spicy, savory, and slightly sweet from the bell peppers.
Serving suggestions:
Serve the soup with crusty bread and a side salad for a complete meal.
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Region: Hungarian